And here I am, still trying to navigate all the changes taking place. Work life in flux, unexpected health events, parental care, sending my youngest off to college. Heck, even our dog died recently! I've wanted to scream more than laugh for too long now, but I'm ready to get on with it. Part of that means getting back to doing what I love - canning wonderful treats and sharing recipes with all of you. And so, the old adage comes to mind in a very literal sense, "When life hands you lemons..." make lemon jelly!!!
Last year when the Meyer lemons starting appearing in my local supermarket, I wrote in this blog what amounted to a gushing love letter to this amazing fruit! Then, I shared a recipe here for Meyer lemon vanilla bean marmalade (still one of my favorites). You can also make an amazing curd using Meyer lemons by following my recipe for key lime curd, substituting Meyer lemons and their juice for the limes.
Today though, I want to share with you one of the easiest, most versatile methods for making lemon (or other citrus) jelly I've ever come across. My dear friend, Caroline Brooks, recently sent me a book on preserving that was, amazingly, not already in my extensive library. Not sure how I missed this one, but for those looking for something more unusual, you should really check out The Joy of Jams, Jellies, and Other Sweet Preserves by Linda Ziedrich. Some of the recipes in the book contain ingredients I've never even heard of and Ms. Ziedrich's adherence to ultra small batch preserving and the total exclusion of commercial pectin is a little too "radical" for this time-starved canning aficionado, but for those of us with a little experience under our belts, this book is a great find and one that will provide plenty of inspiration.
Okay, back to the Meyer lemon jelly. Here's the process, based on Ms. Ziedrich's recipe, but with some adjustments which I've found produce a stronger flavor and cut down on time spent:
Easy Meyer Lemon Jelly
Note: This recipe is very easy to make but does require the sliced fruit to sit overnight for up to 12 hours, so plan accordingly.
1 pound Meyer lemons, regular lemons, limes, or oranges
water to cover
4 1/2 cups sugar
If possible, use organic or home-grown fruit to avoid the wax coating on most commercially available citrus. If your fruit does have a wax coating, put the fruit in a colander, pour boiling water over it and scrub them well.
Prepare jars, lids, bands and water bath canner.
Add enough water to completely cover the fruit (up to 7 cups) and bring to a boil. Reduce heat and allow to simmer for 25 minutes.
Remove from heat and cover the pot. Allow to stand out at room temperature overnight, up to 12 hours.
Pour the now-cooled mixture into a damp jelly bag and allow to drip for two hours.
Measure out 5 cups of liquid and pour into nonreactive preserving pot. Add the sugar and stir over medium heat until fully dissolved. Increase heat to high and boil until it's reached the jelling point using the spoon test, freezer test or a jelly thermometer. (I'm at high altitude and reaching this point took 25 minutes at 6200 feet above sea level. Watch for this point sooner at lower altitudes).
Move quickly to pour the jelly into hot jars. Process in boiling water bath for 10 minutes at sea level, adding time for higher altitudes. (25 minutes here in Castle Rock, CO)
Ms. Ziedrich has a great suggestion for adding a rosemary infusion to the lemon in her book. I also think lavender might be nice or thyme. For my next effort, I'm thinking about stirring in a tablespoon of balsamic vinegar at the very end to add a different type of savory flavoring to the finished jelly. I'll let you know how that works out.
Enjoy the jelly and remember to keep smiling, even when the ride gets scary. If nothing else, it'll confuse people!
